4 or 5 potatoes 2 tablespoons butter
2 tablespoons olive oil 1 or 2 onions, thinly sliced
Peel and cut the potatoes into ½ inch thick slices. Parboil the potatoes briefly, one or two minutes until they are barely tender.
Place the butter and oil in a large skillet over medium heat. When the butter foams, add the potatoes and the onions to the skillet. Cook, uncovered, stirring occasionally until the potatoes and onions are golden. Season with salt and pepper and serve.
This recipe was adapted from Modern Italian Cooking
August 12 2010 | Recipes | No Comments »
1 ½ pounds potatoes
4 tablespoons olive oil
1 tablespoon butter, melted
Salt and pepper
1 or 2 rosemary sprigs or 1 tablespoon dried rosemary
2 cloves of garlic, finely chopped
2 or 3 slices of cooked bacon, chopped or strips of pancetta
Preheat the oven to 350 degrees. Cut the potatoes into medium chunks. Place the potatoes in a large baking dish with the oil and the butter. Season the potatoes with salt and pepper and stir well to be sure all the chunks are covered with oil. Bake for 15 to 20 minutes. Add the rosemary, garlic and bacon and mix well. Bake the potatoes for 15 to 20 minutes more or until the potatoes are golden brown. Serve hot.
The recipe was adapted from Modern Italian Cooking.
August 12 2010 | Recipes | No Comments »
2 tablespoons vegetable or olive oil 1 cup diced onions
2 or 3 cups peeled & grated potatoes 2 or 3 cups grated beets
2 teaspoons fresh dill leaves 1 teaspoon minced garlic
½ teaspoon pepper salt to taste
Heat the oil in a large skillet over medium heat. Add the onions and cook and stir them until they are soft and translucent, 5 to 7 minutes. Stir in the potatoes, beets, dill and garlic and cook turning occasionally until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes. Remove from the heat and season with pepper and salt.
July 22 2010 | Recipes | No Comments »
1 pound potatoes 1 Celery root
5 tablespoon butter, divided salt
Cook the potatoes in boiling salted water until they are soft. Drain the potatoes and mash them with a potato masher or through a food mill and return them to the pan. Stir in 2 tablespoons of the butter and set aside.
Peel and cut the celery root in half and then into fairly thin slices. Melt 3 tablespoons butter over medium-low heat and add the celery root slices and some salt. Cover tightly and cook until quite soft, 12 to 15 minutes, stirring occasionally. Lower the heat if the celery root starts to brown. Mash the celery root through a food mill or in a blender. Stir the mashed celery root and the potatoes together. If the puree is too thick it may be thinned with milk. Taste and add more salt or butter if needed.
This recipe was adapted from The Art of Simple Food.
February 22 2010 | Recipes | No Comments »
5 medium-size potatoes 2 tablespoon butter
2 tablespoons olive oil 2 onions, thinly sliced
1 tablespoon chopped parsley Salt and pepper
Peel the potatoes and cut them into ½ inch thick slices. Fill a large skillet about half full with water and bring to a boil. Add the potato slices, cover and boil for about I minute. Drain and dry thoroughly. Pour out the water and wipe the skillet dry.
Melt the butter in the skillet over medium heat. When the butter foams, add the potatoes and the onion slices to the skillet. Cook, uncovered and stirring until the potatoes and onion are golden in color. Stir in the parsley and season to taste with salt and pepper.
Note: Potatoes may be peeled, sliced and precooked briefly in boiling water and kept in the refrigerator without spoiling or changing color for a few days. They will be ready to sauté or roasted quickly with some oil, garlic and herbs.
Recipe adapted from Modern Italian Cooking.
February 22 2010 | Recipes | No Comments »
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